Nariman Khairbayov

This is first places in my career were is i am worked in other country. I am take so much great experince working with different nationality of people. İ continiued this expirience in sa Allah becauce that is reason make me strong and professional chefs. We are worked here with chef from Libanon, and take more new tastes about arabian culture of food. • Take full rponsibility of Seafood Section of a Open Life Expo Kitchen • Preparing, cookig and presenting dishes of a variety of 20 types of seafood including fish and shelfish within restaurant presentaton and timing standards • Monitoring portion and waste control to maintain profit margins • Managing the section orders, deliveries and par stock • Monitoring daily orders and food cost to maintain underlined budget margins • Ensuring shift operaions run smoothly and friendly ambince and environment during kitchen operations • Manage and monitor sections misenplace • Manage and monitor weekly schedules, daily briefings, tranings • Managing and training all lower rang Chefs working in our team • Assist Sous Chef to develop and implement new dishes and menus • Ensuring that all team memebers follow high standards of food hygiene and the rules of of health and safety • Ensure that all departments cooperate and assist effectively between each other • Being flexible and helping the restaurant kitchen at busy times if required in Cold, Hot, BBQ & Shawarma and Manakeesh sections

This my first Hotel hospitality experience. My position here controling in two restaraunt Dubrar and Miras. Also Open buffet for guest in big hall for 500 people. Controling room servises we have more than 320 rooms. Ancient glaciers, deep valleys, stunning mountain lakes and canyons, an ecological treasure trove of plants and animals…This is Shahdag in all its glory! Shahdag Mountain Resort is named after mount Shahdag (4243 m. above the sea level), a mountain peak of the Greater Caucasus range, located 29 km from Gusar city, Azerbaijan. The construction of this complex located near Shahdag National Park provides considerable opportunities for skiing and other winter sports in Azerbaijan. With various new season offers in entertainment and hospitality, Shahdag Mountain Resort is aimed to become a significant tourism destination. • Controlling and being aware of food costs percentages at all times • Assisting with the preparation of budgets and aim to achieve the budgeted profits • Assisting with the management of the department’s payroll, staff rotation and the kitchen cleaning schedule • Providing trainings and development for department staff in kitchen team • Providing and record a program of basic training for all new members of staff and to communicate performance and development issues on a regular basis • Ensuring the kitchen is run in the same professional manner when the Head Chef is not on duty • Ensuring effective daily communication with relevant departments • Liaising with the Head Chef and implement new menu variations • Ensuring all statutory regulations are adhered to that all employees are trained to uphold the conditions of the food hygiene policies • Being flexible and willing to help other departments at busy times if required • Complying with all Shahdag Hotel policies and procedures to ensure that all-statutory regulations are observed and that the kitchen comply with these requirements

Big projects in my kitchen life. Operation for incharge chefs start 1 months before games. Barrie Trevena learn as about HACCP system; Only two person finalize exam with exelent mark and bring certificate of HACCP Level 2. Also Have Certificate about Great Job on Islamic Game. Owner on the kitchen haved professional team from UK. Operation Continued 17 days, but in kitchen work didnt stop 24 hours. For athletes we are prepare breakfast, lunch, dinner also have Pizza. Night Shift for all employers in this game we are cooked more than 2000 people without athlets. • Manage the day to day nightshift catering operations to more than 4500 athletes • Monitor and Control the HACCP and Food Safety standards and regulations • Monitor and Control Emergency and Fire Safety regulations • Monitor and control the quality, temperature, availability, variety and service of the 80 different types of dishes daily • Control and Manage the daily stock • Manage the foh and boh cleaning and wasting regulations and procedures • Manage the smooth handover between shifts

Aquatic Land Park Cafe Sous Chef / Acting Executive Chef Baku is a city with some of the most iconic examples of world modern architecture. Its "Aquatic Palace" is another landmark of modern sports architecture! It was built for the 2015 European Games, meeting all international standards for modern sports complexes. It comprises three swimming pools - an Olympic, a diving and a training one. Near of palace we worked on three restaurant. We have in every restaurant 300 place for guest. Here I have my author cuisine with modern Azerbaijan dishes. I think this menu because we are opening for European Games, and show for our guests from different countries our cuisine. My role here with my team finished perfect. • Developing a new Azerbaijani mix European menu • Assist with the preparation and planning of meal designs • Ensure that kitchen activities operate in a timely manner • Resolve customer problems and concerns personally • Monitor and record inventory, and if necessary, order new supplies • Provide support to junior kitchen employees with various tasks including line cooking, food preparation and dish plating • Recruit and train new kitchen employees to meet restaurant and kitchen standards

İ am worked in this restaraunt in opening time. Tosca is an exquisite restaurant of Italian cuisine, on the territory of which there is a real trattoria with wood stoves in one of the halls, a bakery, a winery and a coffee bar. Interiors recreate the Tuscan coast, special comfort of the guest zone is given by natural finishing materials, positive decor in the village style and designer furniture. The terrace, surrounded by figs and olive trees, overlooks the park and coast. As for the cuisine of Tosca Cafe & Enoteca, it is represented by classic dishes, several varieties of pizza and author's desserts from the chef. Here have to much professional hard chef from England, Italy, Argentina and Polland. Also here i worked with Adrian Bandyk from Poland as long time. Here after around of 3 years i am take promotion for next restaraunt. • Preparing, cookig and presenting dishes according to orders within hotel presentaton and timing standards • Maintain quality and consistency levels of production and presentation, as directed. • Manage and monitor sections misenplace • Manage and monitor weekly schedules, daily briefings, tranings of my section • Assist and monitor the kitchen orders, deliveries and par stock • Managing and training all lower rang Chefs working in our team • Monitoring portion and waste control to maintain profit margins • Monitoring daily orders and food cost to maintain underlined budget margins • Assist Sous Chef to develop and implement new dishes and menus • Ensuring shift operaions run smoothly and friendly ambince and environment during kitchen operations • Ensuring that all team memebers follow high standards of food hygiene and the rules of of health and safety • Ensure that all departments cooperate and assist effectively between each other

Then i am started in SBARRO open buffet. Very nice and strong control about prepear open buffet. Every time coming in one time for example in lunch and take everything from hot and cold line. Our team very fast delicious and standarts cooked again for full line. In my period in Baku we are pre-opening 3 restaraunt SBARRO. This concept exellent, in standart food by recepy and hygine in high level. Every time there were checks for control from Italy, as Sbarro was a franchise. • Ensuring shift operaions run smoothly and friendly ambince and environment open buffet service operations • Monitoring portion and waste control to maintain profit margins • Ensuring that all team memebers follow high standards of food hygiene and the rules of of health and safety • Monitoring stock movement and be responsible for ordering of all sections, deliveries and par stock • Ensuring minimum kitchen wastage • Ensuring knowledge of the product is maintained and communicated to all relevant personnel • To be responsible for completing mis en place • To learn and record skills and recipes from other members of the department • To report any maintenance issues to the Head Chef immediately • To comply with all SBARRO policies and procedures to ensure that all statutory regulations are observed

This is my first places in kitchen. I love my job from first day. Learn every recepy. Here was my first chef name of Ilkay. Megapolis Club-consists of small summer cabins decorated in the lounge style, and 7 large thematic halls, the interior of which is designed in the themes of different cities - Tokyo, Paris, London, etc. The club is open from noon until night, so you can relax here in completely different formats. Here we are worked with Asian and Japanese cuisine. Also have some dishes from midetterian and europe cuisine. • Preparing, cookig and presenting dishes in A la Carte operations of a mix of Asian & Japanese cuisine within restaurant standards • Prepare and monitor section misenplace • Monitoring portion and waste control to maintain profit margins • Assist and monitor the kitchen orders, deliveries and par stock • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Actively share ideas, opinions and suggestions in daily shift briefings • Maintain proper rotation of pro`duct in all chillers to minimize wastage/spoilage • Ensure storeroom requisitions are accurate • Have full knowledge of all menu items, daily features and promotions • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Follow all safety and sanitation policies when handling food and beverage • Other duties as assigned